I know that it it spring, but I still have a winter farm share for another month and will be cooking and eating roots and squash until the summer share starts in early June. And I am good with that cause I love me some root veggies and butternut squash. But, yes, it is spring and my body isn't craving the super hearty, rich foods that it was just a few short weeks ago (more like last week) When the temperatures first start to go up, I usually want my food to not feel as heavy or my spices to be quite at warming (I am still all over curries and hot hot hot sauces in the summer). It's like I have said before, I tend to change up my spices with the seasons.
So to give a lighter feel to a heartier squash, I busted out one of my favorite spices, the oh so lovely tarragon. It has a sweet, light, fruity and floral taste that pairs beautifully with the squash and onions. It give the dish a nice spring like flavor that will leave you feeling satisfied without wanting to move directly onto the couch and hide under a blanket. This is a eat and ride you bike kind of dish ( you don't actually have to go for a bike ride if you don't want to)
Note. If I had a grill, I would definitely cook this dish on it. As of now, I don't own one so I am left to cook on the stove. But by all means, if you have a grill, do it up!
Half of a medium sized butternut squash (or use a whole one.. I had a half in the fridge that was waiting to be cooked) and one whole onion (two if you use a whole squash) Apple cider vinegar, olive oil, salt , pepper, garlic powder, and, last but not least, the oh so fragrant and tasty, tarragon.
Chop the onion and the squash into big chunks. If you don't like the skin of the squash, you can peel it, but I like it so I don't peel. Drizzle olive oil in a pan or a baking sheet, toss the veggies in and add the garlic powder, tarragon, salt and pepper and a few splashes of apple cider vinegar. Toss around. Stick into oven at 425 degrees for about 30-40 minutes. When the squash is tender and the onions are cooked, remove from oven.
I am pretty sure you can figure out the rest.
Tarragon Butternut and Onions
- Half of Medium Butternut Squash
- 1 Large Onion
- 1 Tablespoon Dried Tarragon (use fresh if you have it.. 2 tablespoons)
- 2 Tablespoons Apple Cider Vinegar
- 1 Teaspoon Garlic Powder
- Salt ans Pepper
- Olive Oil
Chop squash and onions into similar size pieces. Toss in a skillet or on a oiled baking sheet and add the rest of the ingredients. Toss around and place into a 425 degree oven for about 30-40 minutes or until squash is fork tender.
Remove from oven and eat.
Make as a side dish or add to a salad. Eat as a light lunch, or a midnight snack… eat it however you want.